Lin Fei Ying-Tea Kettle
VENDOR: Lin Feiying
You Save: $25.00 (25%)
In order to give you a better steaming experience, we have included another 20g of Shoumei White Tea (produced in 2015, good storage transformation, affordable and suitable for steaming) and 2 pieces of the 10 Years Dried Tangerine Peel as a gift for your first purchase.
Product name: Liquid heater (steaming teapot)
Size: 140mm x 225mm
Materials: high borosilicate glass body, 304 stainless steel
Cautions: The plug of this teapot (10A 250V) is only suitable for China general socket, please adapt the plug model to the local area adapter plug.
100V: Japan, Korea 2 countries
110 to 130V: China, Taiwan, USA, Canada, Mexico, Panama, Cuba, Lebanon, and 30 other countries
220 to 230V: China, Hong Kong (200V), UK, Germany, France, Italy, Australia, India, Singapore, Thailand, Netherlands, Spain, Greece, Austria, Philippines, Norway, and about 120 other countries
Rated voltage: 220V Rated frequency: 50Hz Rated power: 1000W
|How to use||Direct pot cooking||Herbal, boiled soup, flower/fruit tea|
|Steam extracted tea||Black tea / white tea Black tea Rock tea Green mandarinSteamed tea 3-30min|
|Smart Mode||Steamed tea||3-30min|
|Warm Keeping||45/65° 1-8H|
The pot is resistant to 180 ℃ high temperature -80 ℃ low temperature, lift the pot within the 30s put back without resetting, 1000w power fast steaming, burn dry automatically power off, no need to worry.
This steaming teapot is launched by the sub-brand Lin Fei Ying of Zheng Shan Tang, the pot body is made of high borosilicate glass, which both reveals the tea soup and has a stronger safety performance than ordinary glass. Put on the tea filter can steam tea, take away the tea filter can boil tea, a pot multi-purpose.
Steps for making tea:
1. Assemble and wash the pot.
2. Put 6g Shoumei white tea and a piece of peel, add hot water from above the tea leaves to 1/2 of the pot, the amount of water to not touch the tea leaves is appropriate.
3. After putting on the base: press the button for the first time to select the mode: "steaming tea" mode. Press the button again to confirm and select the time: adjust the time to "08" (8min). Press the button again to confirm, that is to start steaming.
4. When the time is over and the soup turns orange-red and bright, you can drink it.
5. A cup of sweet and mellow white tea with the aroma of peel is finished.
6. When tea kettle left to stand for a long time, it can be adjusted to mode "keep warm" and the time can be adjusted according to demand. Thereafter, you can add water to steam several times a day until the soup(water) turns light yellow and tasteless when it is no longer drinkable.
What is the difference between steamed tea and boiled tea?
Boiling tea is to put tea in direct contact with water, after the water boils, put in 3-5g of tea, wait for the water to boil again, and then you can drink it.
Steaming tea, on the other hand, uses a tea strainer to separate the tea and water, putting tea on top and boiling water on the bottom. Putting the right amount of tea, add cold/hot water (no more than the tea leaves), and set the time.
The steaming kettle transports the large amount of water vapor generated by boiling water through the tube inside the tea filter to the tea, allowing the tea's inner substances to be slowly released.
If you look closely, you will be able to see the tea soup falling drop by drop from the filter mouth into the bottom of the pot. The water vapor that keeps on rising carries the fragrance of tea, lingering all over the room.
In a word, boiling tea is faster and takes less time, but the tea flavor is quickly precipitated and needs to be changed after boiling once, and the tea soup tends to be too bitter and strong after steeping for a long time.
Steaming tea is slower, but the tea flavor is slowly leached out and the tea flavor is higher. However, whether steaming or boiling, the amount of tea should not be too much, and the steaming time should not be too long, otherwise, it will precipitate out too much tea polyphenols and caffeine in the tea leaves, which will make the tea soup bitter and astringent and difficult to taste.
|Black Tea||Junmei Black Tea||3-5g||5min||Warm the stomach and nourish it, beauty and skin|
|Lapsang Souchong||5g||5min||Warm the stomach and dispel cold|
|White Tea||2015 Shoumei||6g||8min||Dispel cold and lower fire|
|2017 Bai Mu Dan||5g||5min||Dispel cold and lower fire|
|Pu'er||Ripe||5g||5min||Dispel cold and lower fire|
|Raw||not suitable for steaming|
|Oolong Tea||Wuyi Rock Tea||8g||6min||Dispel dampness and cold|
|Zhangping Narcissus||not suitable for steaming|
|Yongchun Buddhist Hand||not suitable for steaming|
Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.
In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.
Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.
Leaf: Contains more tea polysaccharides,
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.
Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!
Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea.
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.